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Cilantro Lime Chicken Burrito Bowls Recipe

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3.8 from 10 reviews

These Cilantro Lime Chicken Burrito Bowls are a vibrant and flavorful meal perfect for a quick and healthy dinner. Tender grilled chicken thighs marinated in zesty lime and cilantro, combined with sautéed vegetables, black beans, and seasoned rice, come together to create a colorful and satisfying bowl. Topped with creamy avocado, shredded cheese, salsa, and sour cream, this recipe offers a perfect balance of fresh, smoky, and tangy flavors.

Ingredients

Chicken Marinade

  • 6 boneless skinless chicken thighs
  • 1/4 cup chopped cilantro
  • 1/4 cup lime juice (about 2 limes)
  • 1 tablespoon lime zest
  • 2 tablespoons olive oil
  • 3 cloves garlic (minced)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • Pinch red pepper flakes (optional)

Vegetables & Beans

  • 1 cup corn (fresh or frozen)
  • 1 red sweet pepper (sliced)
  • 1 can black beans (drained and rinsed)

Additional Toppings

  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Avocado (sliced or guacamole)
  • Sour cream (to taste)
  • Salsa (to taste)

Base

  • Cilantro Lime Rice (recipe or about 3 cups cooked rice with lime and cilantro)
  • Chopped romaine lettuce (optional, for extra crunch)

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together lime juice, lime zest, chopped cilantro, olive oil, minced garlic, chili powder, cumin, kosher salt, black pepper, and optional red pepper flakes. Add the chicken thighs to the marinade and toss until evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight to deepen the flavors.
  2. Grill the Chicken: Preheat a grill or heavy-duty skillet over medium-high heat and lightly oil the surface to prevent sticking. Place the marinated chicken thighs on the grill and cook for 5 to 7 minutes on each side until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked. Remove the chicken and cover it loosely with foil, letting it rest for at least 5 minutes for juicy results. Then slice into strips.
  3. Sauté the Vegetables: Using the same grill pan or a cast iron skillet, add the sliced red pepper and sauté for 3 to 4 minutes until tender but still crisp. Remove the peppers and set aside. Next, add the corn to the pan and sauté for another 3 to 4 minutes until warmed through and slightly charred for extra flavor.
  4. Assemble the Burrito Bowls: In each serving bowl, start with about 1/2 cup of cilantro lime rice, then add a handful of chopped romaine lettuce for freshness. Top with sliced grilled chicken, sautéed bell peppers, warmed corn, black beans, shredded cheese, and sliced avocado or guacamole. Finish with a dollop of sour cream and your favorite salsa for added creaminess and zest. Serve immediately and enjoy!

Notes

  • Marinate the chicken overnight for more intense flavor and tenderness.
  • If you don’t have a grill, you can cook the chicken on a stovetop skillet or grill pan.
  • Use fresh or frozen corn depending on availability; fresh adds more sweetness.
  • For a lower-calorie version, skip the cheese and sour cream, or substitute with Greek yogurt.
  • Cilantro lime rice can be substituted with plain rice or cauliflower rice for variation.
  • Adjust the amount of chili powder and red pepper flakes for your preferred spice level.

Find it online: https://dishcooks.com/cilantro-lime-chicken-burrito-bowls-recipe/